Our rosy apples are green

I missed a day of peeling apples today - but it was my birthday. Other than that, it's developed into a bit of an obsession. But there are good reasons.

Using apples stops me spending a (probably modest) sum each week on desserts for M, who is a firm believer in ending every meal with something sweet. So in this time of financial crisis, (and everyone's affected some way or another) that can't be bad. Apart from the apples we are eating at the moment, there are about 15 or 20 packs in store in the freezer for future occasions.

Because the apples don't have to travel anywhere, we are helping to reduce the amount of food transported by road.

Because the apple tree is never sprayed, the apples are truly organic and pure (once the mud has been washed off and any insect life removed.

The best reason though is the look of them and the feel of them. They are wonderfully rosy, unlike the Bramley apples in the shops, which are always picked early and are always green. When I start to peel them, they are pure white, and as the knife cuts into them, they are crisp. There is an awareness of their superiority and a certain aesthetic pleasure in dealing with them.

This is an apple crumble recipe which I have used for goodness know how many years, and which is still very popular with my family. I used to stew the apples in a saucepan, but now, of course, I use the microwave, which means that no water need be added. I used to make the crumble mix by hand, but now I use a food processor. So you can choose either way.

2lbs cooking apples approx (1 kilo)
a little sugar, if required

6oz flour
3oz caster sugar
3oz hard margarine (I use Tomar)

Peel and slice apples.
Stew apples, with sugar if required, in a little water until tender, or cook in a 2 pint pyrex dish, covered with clingwrap or paper, in the microwave on full power for 3 - 4 minutes or until tender.

Place or leave in the pyrex dish.

Make crumble as follows: Rub the fat and flour together until the mixture resembles fine crumbs. (Use the tips of your fingers and keep your nails short for this job). Alternatively,
mix in the food processor on full power for a few minutes.

Stir in sugar. Using a spoon, shake the mixture on to the top of the cooked apples. Do not press down. The crumble mix needs to be aerated. You can try adding nuts for a different effect and/or cutting the sugar by half, for a healthier option.

Place in a moderate to hot oven, about 180 - 190 C or 350 - 375 F for about 25 - 30 minutes, until golden brown. Serve with ice-cream, cream, yoghurt or whatever you fancy.

If you have any crumble mix left over, store in the fridge in a screw top jar for another time. But don't leave it too long -a week/fortnight should be OK.